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Journal of Dairy Science Vol. 21 No. 10 615-620
© 1938 by American Dairy Science Association ®
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The Relation Between Acid Defects and Hydrogen Ion Concentration in Brick Cheese

Walter V. Price and D. W. Spicer1

University of Wisconsin, Madison, Wis.

ABSTRACT

Conclusions: The pH of Brick cheese three days after making is a useful index of the acid characteristics of the ripened cheese. The minimum pH should not be less than 5.1 at this time. The fact that the observed limit of acidity approximates that desired in American cheese indicates the similarity of the two types of cheese and emphasizes the significance of pH in controlling the elastic properties and the flavor of fresh cheese. Undoubtedly characteristic acidity limits distinguish other varieties of cheese.

FOOTNOTES

1 Industrial Fellow on a grant from the Kraft-Phenix Cheese Corporation.






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Copyright © 1938 by the American Dairy Science Association ®.